Foie gras and arabica cream on toast
Foie gras and arabica cream on toast
Starter Preparation 30 minutes
Service 6 people
Difficulty 8/10
Ingredients
- 250g semi-cooked duck foie gras
- 1 expresso
- 30g single cream
- 3 thick slices white bread
- Coffee beans
Preparation
- Heat the cream, removing from the heat before it boils.
- Blend the foie gras with the coffee and the cream to make a rather thick cream.
- Toast the slices of bread. Place some foie gras cream on each slice and grate a coffee bean over the top.
Serve and enjoy!